Description
This Chili Cornbread Bake is a comforting and hearty casserole combining a flavorful turkey chili base topped with a moist, golden cornbread layer and melted cheese. Perfect for a family-friendly dinner, it features lean ground turkey, chili and white beans simmered with spices, all baked beneath a classic cornbread topping.
Ingredients
Chili Mixture
- 1 pound 93% lean ground turkey (or lean ground beef)
- ½ cup yellow onion, diced
- ½ cup celery, diced
- 1 teaspoon minced garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (or to taste)
- 15 ounces tomato sauce
- 16 ounces can chili beans in mild sauce (undrained, like Bush’s Chili Beans (Pinto Beans) in Mild Sauce)
- 15 ounces cannellini beans or small white beans (drained)
Cornbread Topping
- 2 (8.5 ounce) packages Jiffy Corn Muffin Mix
- 2 large eggs
- ⅔ cup milk
Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Thinly sliced green onion, for garnish
- Cilantro, sour cream, hot sauce, tortilla chips (optional, for serving)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a deep 13- x 9-inch casserole dish generously with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Cook the Chili Base: Heat a large skillet over medium heat and coat it with nonstick spray. Add the lean ground turkey, diced onion, and celery. Cook the mixture, breaking up the turkey with a spoon, until fully cooked through and no longer pink. Drain off any excess grease to keep the chili lean.
- Add Seasonings and Beans: Return the skillet to the heat and stir in the minced garlic, chili powder, ground cumin, black pepper, and red pepper flakes. Cook and stir this spice mixture for about 2 minutes until fragrant. Then, add the tomato sauce, undrained chili beans, and drained cannellini beans. Reduce the heat to low and let the chili simmer gently while you prepare the cornbread batter.
- Prepare Cornbread Batter: In a large mixing bowl, prepare the cornbread batter by combining the Jiffy Corn Muffin Mix with the two eggs and ⅔ cup of milk as directed on the package. Mix until just combined without overmixing to keep the cornbread tender.
- Assemble the Bake: Pour the cornbread batter evenly into the prepared baking dish. Carefully spoon the hot chili mixture evenly over the top of the batter, covering the surface completely.
- Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 30 to 35 minutes. During this time, the edges of the cornbread will turn golden brown and the center should be set when checked with a toothpick.
- Add Cheese and Finish Baking: Remove the casserole from the oven and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese melts and is bubbly.
- Serve and Garnish: Remove from the oven and let it cool slightly. Garnish with thinly sliced green onions and optionally with fresh cilantro, sour cream, hot sauce, and crunchy tortilla chips to add fresh and vibrant flavors. Serve warm for a satisfying meal.
Notes
- Using 93% lean turkey keeps the chili healthy and reduces grease, but lean ground beef can be substituted for a richer flavor.
- Simmering the chili before baking helps to deepen the flavors and soften the beans.
- Do not overmix the cornbread batter to maintain a tender crumb.
- Optional toppings like sour cream and hot sauce add wonderful contrast in texture and flavor.
- Can be made ahead and refrigerated; reheat covered in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
